Cook For Julia – Grilled Halibut in a Flavored Butter

by zesty on August 15, 2012 · 2 comments

Julia Child was a beloved American icon who pioneered an entire genre of cooking shows and taught a generation of food lovers that cooking can be easy and enjoyable.  PBS  is hosting a Cook for Julia campaign as a way to celebrate her 100th birthday.

I was approached but Matt over at PBS to see if I would participate and prepare a Julia recipe and share it with the world.  Of course I was honored and I knew right away which recipe I would share.  Halibut is one of our favorite fish and here in Atlantic Canada we are fortunate to have a large variety of the pure white fleshed flat fish.

It is safe to say that Julia loved butter.

It is also safe to say that I never use margarine.

It is also safe to say that butter enhances flavor and today is not any different.

We are going to use flavored butter to enhance the flavor of the halibut and use two cooking methods.  Julia was a big believer in grilling the fish to get the nice grill marks and then move it to a low oven to finish cooking the center.  This will avoid over cooking the outside and not drying out the inside.


  • Two 8-10 oz halibut fillets, skinless
  • 1/2 Tsp. Vegetable or Canola oil
  • 1/4 Tsp. Salt
  • Black Pepper
  • 2 Tbsp. Basil butter


  1. Preheat oven to 200 degrees
  2. Set the grill over high heat for several minutes while preparing fish. It must be very hot and very clean to prevent sticking
  3. Brush the top and bottom of the fillets with the oil and season with salt and pepper.
  4. Lay the pieces of halibut on the top grill.
  5. Sear on the first side for 1 1/2 minutes, then turn the fillets over and grill on the other side for another 1 1/2 -2 minutes.
  6. Transfer the fillets to an oven proof baking dish and set in the oven for 5-10 minutes
  7. When done, the flesh will be firm but still moist on the exterior.
  8. Remove from oven and top with the fresh basil butter.
  9. ENJOY!

Basil butter is simply just a mixture of butter, lemon juice and zest combined with a handful of fresh basil sliced thinly.  Season with salt and pepper and away you go.  Goes great with meat, fish or vegetables and great to have on hand to change the flavor.

Zesty Tip: The grill and low oven method is a great technique for thick fish fillets.  try rubbing a little butter on the fish fillets before they go into the oven.  This will give them even more flavor and attain that great color.

I hope you definitely enjoy one of my favorite ways to prepare fish and my spin on  Julia classic.  Have a great Wednesday and we will be eating together on Friday.

Take care


Related Posts Plugin for WordPress, Blogger...
Print Friendly

{ 2 comments… read them below or add one }

Leave a Comment

Previous post:

Next post:

More Recipes